Minonokuni Raku Super Tsuchime 7.1-inch (180mm) Gyuto

Specifications

• Series: Minonokuni Raku Super Tsuchime
• Shape: Gyuto (Japanese chef’s knife)
• Blade length: 180mm (7.1 inches)
• Steel: Aogami Super (Super Blue) carbon steel, san mai construction with kurouchi and hand-hammered tsuchime finishes; not stainless
• Hardness: 63-65 HRC
• Grind: 50/50 double bevel, suitable for right- and left-handed cooks
• Spine thickness: 5.4 mm (0.21 inch)
• Blade height: 46 mm (1.81 inches)
• Weight: 6 ounces (170 g)
• Handle: Octagonal sandalwood with an ebony ferrule
• Handle length: 130 mm (5.1 inches)
• Item number: AOS-2069
• Made in: Japan

Raku Super Tsuchime Gyuto Sizes

Blue Steel Gyuto Compared

A line shown without a link is not made in this shape and size.

About a Hand-Forged Knife

The tsuchime pattern is hammered by hand, so the dimples, the kurouchi scale and the grind vary on every Raku knife. These are marks of handwork, not flaws, and they do not affect how the knife cuts.

Before First Use

Wash the knife in warm water with a little soap and dry it before the first use. The edge arrives sharp; a fine waterstone will refine it further when the cook wishes.

Tips for Best Results

• Use a pinch grip at the bolster for control, and let the edge do the cutting.
• Keep the knife away from bones, frozen food and hard squash rinds, which can chip a hard edge.
• Sharpen both bevels evenly on waterstones; a honing rod should be ceramic and used lightly.
• Cut on wood or a soft synthetic board, never glass or stone.

Care

• Hand wash and dry the knife immediately after use. Never put it in a dishwasher or leave it to soak.
• Carbon steel reacts with acidic food and moisture. A gray or blue patina will form over time and helps protect the steel; rust spots can be removed with a fine abrasive.
• For storage, wipe on a thin film of camellia oil.
• More guidance is in our article on the care and maintenance of carbon steel knives.